Black Beans and Rice is one of the best side recipes out there! Flavoured with a squeeze of lime juice, garlic and spices, this rice recipe is our family favourite!
Our black beans and rice recipe can be served as a side OR as a main. An easy to throw together side dish that is so versatile, you can serve this with anything!
A classic rice recipe, especially in Latin American cuisine, there are so many different ways to make this! However, this is our family recipe passed down by generations from our abuelitas (grandmothers) to get to your table.
In our recipe, you can use canned beans for a quick and easy cook up, OR soak dry black beans overnight. If soaking, remember to cook them for a couple of hours first before adding them into your rice.
HOW TO COOK RICE
Rice with beans pairs perfectly with Chicken, Pork or Beef, PLUS tacos, burritos or even enchiladas.
Sauté onion and garlic until fragrant, then add in ground cumin. Frying dry rice in the fragrant oil really sets off those flavours before adding in your broth. I use chicken broth (or stock) but you can use beef. Add your beans and bring it all to a boil, then simmer until rice is tender. Stir only once halfway through the cooking process to avoid your rice turning to mush.
Flavour with a small drizzle of olive oil and lime juice, then mix through fresh chopped cilantro (or parsley).
For a low carb option, try our Cilantro Lime Cauliflower Rice!
OPTIONAL ADDITIONS
- Jalapeños
- Pitted black or green olives
- Corn
- Crushed or fresh chopped tomatoes
Black Beans & Rice Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 5 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 2 cup uncooked white rice, long grain or jasmine rice
- 4 cups chicken broth (or stock)
- 2x 14 ounce cans black beans, drained and rinsed
- 3-4 tablespoons lime juice, (adjust to your tastes)
- 4 tablespoons finely chopped coriander (or parsley), to garnish
Instructions
- Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.
- Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through).
- Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.
Laura says
I love rice and beans! This is the best recipe I’ve ever used! It was so delicious I’ll never make them any other way again! Thank you!
Laura
Andrew Criss says
Easy and delicious! Thanks for this helpful recipe!
Jon says
Absolutely loved it!
PAUL says
Wow, just wow! I did stir a bit too often, but tastes great. It’s gonna be a regular one for me!
Chef Beansy says
This is a delicious way to make beans and rice, especially if you like black beans like we do! We followed your recipe but used some Easy Beansy seasoning mix. It came out great!
Lee says
Thank you so much – made this today and it was delicious. Also made your chicken fajita alongside. My 7 year old was very happy!
Kim says
I am so grateful to you for this recipe. I am a terrible cook and this is something my family keeps requesting. Success!
Courtney says
Is it coriander or cilantro? The ingredients list coriander but the directions refer to cilantro. I’m guessing cilantro but just want to clarify please.
Thank you! Cooking now and it is smelling delicious 🙂
Don Getty says
Its more or less the same. Think of cilantro as the fresh herb and coriander as dried
Cilantro and coriander come from the plant species — Coriandrum sativum (1Trusted Source).
However, they are named differently in different parts of the world.
In North America, cilantro refers to the leaves and stalks of the plant. The word “cilantro” is the Spanish name for coriander leaves. Meanwhile, the dried seeds of the plant are called coriander.
Internationally, it’s a different story. Coriander is the name for the leaves and stalks of the plant, while the dried seeds are called coriander seeds.
MW says
Coriander and cilantro are the same
Katherine says
Five stars; hubby loves it! It’s only the 2 of us, so next time I’ll 1/2 everything. I have to adjust a little for my eczema (chives vs. parsley; and only green onions), but I can do this all in one skillet = AWESOME!! Substituted dried, minced garlic & it needed more than McCormick’s recommends, for my taste, but definitely a new, PERMANENT, addition to the menu!! Gracias, Karina, y su abuelitas, this simple recipe ROCKS!
Judd Zimmermann says
A great recipe….the best part…?? You didn’t have to go through 5 pages of “These are the only beans my nephews will eat” or “Grandma had her recipe, but she thought mine was better” stories. Right to the meat and bones on how to make it.
kate says
So agree with you, Judd. Straight to the recipe!
Cathy says
Delicious! – Was wondering how it would be without any tomato and it’s very moist. I used fresh parsley/lime juice and then some ground coriander since I didn’t have cilantro.
Vikki says
I don’t think there is any tomato in the black bean & rice recipe? But chopped fresh tomatoes added at the end might taste very nice 😊